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Vegetarian Eggs Benedict

This came from the Woods Hole Passage Bed and Breadfast Inn. Yummy!

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Preheat oven to broil.
  • In food processor, combine basil, garlic, pinenuts, salt and pepper until well combined.
  • Add half oil and puree.
  • Add remaining oil and cheese until blended.
  • Brush tomato and eggplant slices with oil and broil in a preheated oven for five minutes, turning once (or till done to your liking).
  • Lightly brush muffins with pesto and toast under broiler.
  • Poach eggs.
  • To assemble, put muffin on plate, stack tomato and eggplant on top of each serving.
  • Carefully place egg on top and drizzle with pesto.
  • Serves 4.
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RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"This came from the Woods Hole Passage Bed and Breadfast Inn. Yummy!"
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  1. Lisa Lissette
    we had a little problem, didn't interrupt the taste, but our eggs kept slipping off the top!
    Reply
  2. Marie
    Being that I absolutely love pesto, eggplant and poached eggs, I knew that I would love this recipe. It is to die for! The real key is to "carefully" place eggs on top. They kept wanting to slide off. I was thinking this would also be good with scrambled eggs. Thanks Sharon for sharing this wonderful recipe that I will definitely make again.
    Reply
  3. Sharon123
    This came from the Woods Hole Passage Bed and Breadfast Inn. Yummy!
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